Lemon Cauliflower Risotto
Cauliflower stands in for rice in this wonderfully flavorful and creamy "Risotto".
1/2 onion, diced
2 cloves garlic, finely chopped
1/2 cup low-sodium or no-salt-added vegetable broth
6 cups very finely chopped cauliflower florets (tops of florets only, not stems)
1/2 organic lemon, juiced and zested
1 cup roasted red bell peppers, sliced
2 cups spinach, finely sliced
2 tablespoons sliced chives, divided
2 tablespoons raw almonds, chopped
Saute the onion and garlic in a stainless pot without water, stirring often until golden brown, about 7 minutes.
Add the vegetable broth and cauliflower and saute for 3 minutes. Add all other ingredients except the almonds and 1 tablespoon chives and cook for 3 more minutes or until cauliflower is al dente. Sprinkle the almonds and remaining chives over the risotto.
Calories 245; Protein 10 g; Carbohydrates 18 g; Total Fat 17.1 g; Saturated Fat 1.7 g; Cholesterol 0 mg; Sodium 88 mg; Fiber 7.4 g; Beta-Carotene 943 ug; Vitamin C 167 mg; Calcium 134 mg; Iron 2.2 mg; Folate 137 ug; Magnesium 102 mg; Zinc 1.7 mg; Selenium 2.2 ug